Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Samo za registrovane korisnike
2017
Autori
Gorjanović, StanislavaKomes, Drazenka
Lalicic-Petronijevic, Jovanka
Pastor, Ferenc
Belscak-Cvitanovic, Ana
Veljović, Mile S.
Pezo, Lato
Suznjevic, Desanka Z.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Comp...lex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
Ključne reči:
Antioxidant / DC polarography / Hydrogen peroxide / Coffee / N-methyl pyridiniumIzvor:
Journal of Food Science and Technology, Mysore, 2017, 54, 8, 2324-2331Izdavač:
- Springer India, New Delhi
Finansiranje / projekti:
- Modifikacije antioksidativnog metabolizma biljaka sa ciljem povećanja tolerancije na abiotski stres i identifikacija novih biomarkera sa primenom u remedijaciji i monitoringu degradiranih staništa (RS-43010)
- Uticaj sorte i uslova gajenja na sadržaj bioaktivnih komponenti jagodastog i koštičavog voća i dobijanje biološki vrednih proizvoda poboljšanim i novim tehnologijama (RS-31093)
DOI: 10.1007/s13197-017-2672-y
ISSN: 0022-1155
PubMed: 28740289
WoS: 000405272300015
Scopus: 2-s2.0-85021088858
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Gorjanović, Stanislava AU - Komes, Drazenka AU - Lalicic-Petronijevic, Jovanka AU - Pastor, Ferenc AU - Belscak-Cvitanovic, Ana AU - Veljović, Mile S. AU - Pezo, Lato AU - Suznjevic, Desanka Z. PY - 2017 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2484 AB - Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee. PB - Springer India, New Delhi T2 - Journal of Food Science and Technology, Mysore T1 - Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach VL - 54 IS - 8 SP - 2324 EP - 2331 DO - 10.1007/s13197-017-2672-y ER -
@article{ author = "Gorjanović, Stanislava and Komes, Drazenka and Lalicic-Petronijevic, Jovanka and Pastor, Ferenc and Belscak-Cvitanovic, Ana and Veljović, Mile S. and Pezo, Lato and Suznjevic, Desanka Z.", year = "2017", abstract = "Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.", publisher = "Springer India, New Delhi", journal = "Journal of Food Science and Technology, Mysore", title = "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach", volume = "54", number = "8", pages = "2324-2331", doi = "10.1007/s13197-017-2672-y" }
Gorjanović, S., Komes, D., Lalicic-Petronijevic, J., Pastor, F., Belscak-Cvitanovic, A., Veljović, M. S., Pezo, L.,& Suznjevic, D. Z.. (2017). Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology, Mysore Springer India, New Delhi., 54(8), 2324-2331. https://doi.org/10.1007/s13197-017-2672-y
Gorjanović S, Komes D, Lalicic-Petronijevic J, Pastor F, Belscak-Cvitanovic A, Veljović MS, Pezo L, Suznjevic DZ. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology, Mysore. 2017;54(8):2324-2331. doi:10.1007/s13197-017-2672-y .
Gorjanović, Stanislava, Komes, Drazenka, Lalicic-Petronijevic, Jovanka, Pastor, Ferenc, Belscak-Cvitanovic, Ana, Veljović, Mile S., Pezo, Lato, Suznjevic, Desanka Z., "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach" in Journal of Food Science and Technology, Mysore, 54, no. 8 (2017):2324-2331, https://doi.org/10.1007/s13197-017-2672-y . .